Cantaloupe Prosciutto Mozzarella Salad Recipe

Cantaloupe Prosciutto Mozzarella Salad RecipeBy AnnSweet, salty and delicious. This Cantaloupe Prosciutto Mozzarella Salad is a perfect lunch dish, side dish or dinner in a hurry. Just 15 minutes from refrigerator to table for this refreshing and tasty Cantaloupe Prosciutto Mozzarella Salad recipe!

Directions:
• In a small mixing bowl, add together the olive oil, balsamic vinegar, honey, salt and pepper.
• Whisk until well blended. Cover and refrigerate until ready to use.
• Wash and rinse the outside of the cantaloupe. Slice cantaloupe in half and remove all of the seeds.
• With a melon scoop, scoop out balls of cantaloupe and place in serving bowl.
• Add the mozzarella balls, chopped mint and basil and torn prosciutto. Gently toss to evenly distribute ingredients.
• Immediately before serving, pour olive oil mixture on top of salad and gently toss.
• Garnish with mint leaves, salt and freshly ground pepper (to taste).
• This yields 4 cups, which is 4 to 6 servings depending on whether you use it as a meal or side dish.
• Store refrigerated in an airtight container up to 48 hours

• Makes 6 servings Cantaloupe Prosciutto Mozzarella Salad

Cantaloupe Prosciutto Mozzarella Salad Recipe

Sweet, salty and delicious. This Cantaloupe Prosciutto Mozzarella Salad is a perfect lunch dish, side dish or dinner in a hurry. Just 15 minutes from refrigerator to table for this refreshing and tasty Cantaloupe Prosciutto Mozzarella Salad recipe!

Cantaloupe Prosciutto Mozzarella Salad Directions:

• In a small mixing bowl, add together the olive oil, balsamic vinegar, honey, salt and pepper.
• Whisk until well blended. Cover and refrigerate until ready to use.

• Wash and rinse the outside of the cantaloupe. Slice cantaloupe in half and remove all of the seeds.
• With a mellon baller, scoop out balls of cantaloupe and place in serving bowl.
• Add the mozzarella balls, chopped mint and basil and torn prosciutto. Gently toss to evenly distribute ingredients.

• Immediately before serving, pour olive oil mixture on top of salad and gently toss.
• Garnish with mint leaves, salt and freshly ground pepper (to taste).
• This yields 4 cups, which is 4 to 6 servings depending on whether you use it as a meal or side dish.
• Store refrigerated in an airtight container up to 48 hours

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